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- trents replied to dsfraley's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease109 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?
Yes, that is the suggestion. -
- Wheatwacked replied to dsfraley's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease109 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?
Anyway, I have no problem with grass fed milk other than the price. Maybe I should move to Ireland or New Zealand. They're the only countries that don't feed grains to their cows to increase milkfat and milk volume. A side note: I just came back trom the vascular surgeon about the scan of my carotid arteries done last week. A year ago I had over ... -
- dsfraley replied to dsfraley's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease109 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?
Thank you all. Regarding dairy products: I think we are getting to the point that we are ready to try anything, but of course hesitant to cut this out entirely too as he's still a 9 year old and adjusting to a diet missing other foods he's used to. We have already kept him from milk (which he loves) to not overdo the dairy, but complete elimination will... -
- Mari replied to Rebeccaj's topic in Coping with Celiac Disease1Help where to apply for jobs !
Leople with celiac disease have differebt levels of sensitivities to gluten. Some react to tiny amount of gluten in the environment, others.Others only react only to larger amounts as in their food, such as cross contamination. If you are strictly on a gluten-free diet you may already have figured out whether you are more or less sensitive to gluten. There... -
- Scott Adams replied to MoniqueCham's topic in Related Issues & Disorders5Celiac Disease, Lymphocytic colitis and Bowel rupture
This is a general article that may be helpful:
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By Wheatwacked · Posted
Anyway, I have no problem with grass fed milk other than the price. Maybe I should move to Ireland or New Zealand. They're the only countries that don't feed grains to their cows to increase milkfat and milk volume. A side note: I just came back trom the vascular surgeon about the scan of my carotid arteries done last week. A year ago I had over 90% stenosis in the right artery and 80% in the left. Tcar procedure done in the right with a stent. The results today were right side downgraded to Moderate stenosis and the surgeon did not expect to see as much improvement on the left. (untouched). I must be doing something right. Recheck in six months. Mucosal reactivity to cow's milk protein in coeliac disease This paper proves that cassein is the protein in cow's milk is the trigger but the study did not differentiate as grass fed milk. I haven't found any studies specific to grassmilk. The study does not differentiate alpha or beta cassein. Google says: some clinicians speculate that grain-based proteins could potentially pass into the milk, though scientific studies typically find no detectable gluten or gliadin fragments in bovine milk regardless of the cow's diet. So given alpha cassein as the trigger, grass fed A2 cassein; thought to be easier to digest and less likely to trigger the specific inflammatory pathways associated with standard commercial dairy; plus the omega 6:3 ratio of grain fed milk is 5.8:1 vs grass fed ratio of 1:1, grass fed milk is less inflammatory. -
Thank you all. Regarding dairy products: I think we are getting to the point that we are ready to try anything, but of course hesitant to cut this out entirely too as he's still a 9 year old and adjusting to a diet missing other foods he's used to. We have already kept him from milk (which he loves) to not overdo the dairy, but complete elimination will be tough. I have heard that the milk/casein association has more to do with its effects on an already damaged gut, such that it is more of a problem when healing and not long term: is the idea/suggestion proposed here that casein is triggering the same immune reaction as gluten would (which is a different matter)?
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Leople with celiac disease have differebt levels of sensitivities to gluten. Some react to tiny amount of gluten in the environment, others.Others only react only to larger amounts as in their food, such as cross contamination. If you are strictly on a gluten-free diet you may already have figured out whether you are more or less sensitive to gluten. There would be gluten in the air in a bakery but not in a fast food place where they don't cook with gluten flour. Pay attention to how your body feels if you spend some time in a place that has a job opening. Good Luck!
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By Scott Adams · Posted
This is a general article that may be helpful:
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